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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
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Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
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Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
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Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
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Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
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Grilled Beets with Blue Cheese

Heritance Winery


Ingredients

2-3 bunches of the beets of your choice (about a dozen). We like Chioggia or Golden Beets
1/4 cup and 1 Tbsp olive oil
1/8 tsp salt
1/8 tsp pepper
1/2 cup of Heritance Pinot Noir
1 tsp of Worcestershire
Either 1 tsp dried, or 1 Tbsp fresh thyme
1/2 cup blue cheese, crumbled
2 Tbsp chopped fresh parsley


Instructions

Clean and remove tops/bottoms from beets. Peel them and cut into uniform thickness slices - about 1/8-1/4 of an inch.

In a large bowl, combine 1/4 cup of olive oil, salt, pepper, Pinot Noir and Worcestershire, and dried or fresh thyme. Toss beets in mixture until thoroughly covered.
Heat grill to medium hot - not open flame or so hot you can't hold your hand over the grate for a few seconds. Place beets on grill from the bowl. When bowl is empty and beets are on the grill, rinse bowl and return to side of grill. Cook beets 10 minutes (until grill marks on first side, and tender after turning).

After grilling, place beets back in bowl originally used to toss and add another Tbsp of olive oil, and the blue cheese. Toss. Garnish with fresh parsley. Serve warm, or can be made ahead of time and served at room temperature. Recipe provided by Heritance Wines.



    Suggested Pairings

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